Toffee Chunk seemed like the perfect choice and it didn't disappoint. From the Simonsvlei producers, this wine was created for wine drinkers looking for a very unique, flavourful wine.
In South Africa where coffee flavoured Pinotages are popular, the Toffee Chunk has a deep ruby colour, dominate aromas of toffee with a hint of sweetness and a lingering smokiness. I recommend that you decant this wine to release the full flavour profile.
Pairing: Rich stews
Recommendation: Buy
- Ingredients:
1 cup black-eyed peas (black-eyed beans)
1 tablespoon plus 1 teaspoon virgin olive oil
1 medium leek or large onion, chopped
1 garlic clove, minced
1 teaspoon finely chopped fresh ginger
1 teaspoon ground cardamom
1/2 teaspoon fennel seeds
1/4 teaspoon ground nutmeg
8 oz potatoes, cut into 1 inch pieces
2 large, vine-ripened tomatoes, coarsely chopped
1 medium red, orange or yellow bell pepper, cut into 1 inch squares
1 1/4 cups vegetable stock
1/4 cup tomato paste
2 cups shredded Swiss chard (silver-beet) leaves, tightly packed
1/2 cup of chopped dried mangoes (dried apricots or pitted prunes)
1/2 cup chopped fennel
1/4 cup pumpkin seeds, toasted
Directions:
Place the black-eyed peas (I wasn't able to find black-eyed peas, so I bought a bag of "bean soup mix" and picked out black-eyed peas and black beans) in a large heavy-bottomed saucepan and add water to cover. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat and set aside for 1 hour. Drain the peas and return to the saucepan and add fresh water to cover. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, covered, until tender, 40 to 45 minutes. Drain and set aside. Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the leek, garlic and ginger and saute, stirring occasionally, until softened, about 5 minutes. Add the cardamom, fennel seeds and nutmeg to the onions and cook to develop the flavour of the spices, stirring constantly, for 2 minutes. Add the potatoes, tomatoes, bell pepper, stock and tomato paste. Bring to a boil and stir well. Reduce the heat, cover and simmer until the vegetables are tender, 20 to 25 minutes.
Serves 4
